Fluffy Matzah Balls

This recipe took us about 4 hours to make, including prep and cook time.

Recipe:

4 large eggs

2 tablespoons vegetable oil

½ cup seltzer water

1 cup matzah meal

Salt and freshly ground pepper to taste

Instructions: (Makes about 12 balls)

1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.

2. Dip your hands in cold water and make about 12 balls slightly smaller than ping-pong balls.

3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes or until soft.

This recipe makes light and airy matzah balls. Sarah, who grew up eating matzah balls, absolutely loved them. Carter had never tasted or seen matzah balls before we cooked them, so he needed a little convincing. After we put them in some soup, he enjoyed them much more.

This recipe is fun to cook because it requires to to get your hands dirty. Very dirty! We made all the balls by hand and they were extremely messy and sticky. But that's part of the fun of making them!

We actually had a video of Sarah dropping the balls into the boiling water and burning herself, but unfortuantlly the video was accidently deleted, so we were unable to post it.

We're very proud of the outcome of this reciepe and highly reccomend it if you're planning on making matzah balls anytime soon.

-Sarah & Carter

(This dish was adapted from a recipe on page 110 of Joan Nathan's book "Jewish Cooking in America")